Thunderballs Recipe

Soak breadcrumbs

In a small bowl, combine fresh breadcrumbs and whole milk. Let sit 5 minutes until milk is absorbed and mixture is slightly wet.

Mix meatball mixture

In a large bowl, add dry-aged ground beef and sweet Italian sausage. Add the soaked breadcrumbs, beaten egg, finely minced onion, minced garlic, chopped parsley, grated Parmesan, Dijon mustard, Worcestershire sauce, kosher salt, and black pepper. Gently mix with your hands or a spatula until just combined—do not overwork to keep meatballs tender.

Shape meatballs

Portion the mixture into roughly 1 1/4-inch to 1 1/2-inch balls (about 1.5 oz / 40–45 g each). Use a small scoop or your hands to form about 20–22 meatballs. Place on a rimmed baking sheet lined with parchment.

Sear meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, sear meatballs until browned on all sides, about 2–3 minutes per side. Transfer seared meatballs to a plate; they will finish cooking in the sauce.

Sweat aromatics

In a deep skillet or medium saucepan, warm 1 tablespoon extra-virgin olive oil over medium heat. Add finely diced half onion and sauté until translucent, about 4–5 minutes. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant, stirring to prevent burning.

Build the sauce

Add crushed tomatoes and tomato passata to the pan. Stir in dried oregano, red pepper flakes, salt, and optional sugar. Add 1/4 cup water or low-sodium broth to loosen if needed. Bring to a gentle simmer.

Simmer with meatballs

Carefully add the seared meatballs to the simmering marinara, nestling them into the sauce. Reduce heat to low, cover partially, and simmer 18–22 minutes until meatballs are cooked through (internal temp 160°F/71°C) and sauce has melded. Stir gently once or twice to coat meatballs. In the last 2 minutes add torn fresh basil and adjust seasoning to taste.

Prep garlic butter

Preheat oven to 400°F (200°C). Slice baguette on a diagonal into 1/2-inch pieces. In a small bowl, combine softened butter, 2 minced garlic cloves, chopped parsley, grated Parmesan (if using), and 1/4 teaspoon salt until well mixed.

Toast bread

Spread garlic butter evenly on each bread slice. Arrange slices on a baking sheet and bake 6–8 minutes until edges are golden and butter has melted. For crispier toast, broil 1 minute watching closely to avoid burning.

Transfer meatballs and marinara to a warmed shallow serving bowl or plate. Spoon sauce over meatballs.

Arrange garlic toasts alongside the meatballs. Garnish with torn basil leaves and a sprinkle of grated Parmesan. Serve immediately so garlic toast stays crisp and meatballs are hot.